White Rice, Dhal Rasam, Matti gulla Masinga Sanga n Bimbul Talasani , Nendrabale kela /Kerala Banana Tawa Rawa Roast ,Ambuli Nonche, Matti gulla n Bimbul Bajji, Salla ( Brined Raw Jackfruit sanna polo n Pathrado

White Rice, Dhal Rasam, Matti gulla Masinga Sanga n Bimbul Talasani , Nendrabale kela /Kerala Banana Tawa Rawa Roast ,Ambuli Nonche,  Matti gulla n Bimbul Bajji, Salla ( Brined Raw Jackfruit sanna polo n  Pathrado

Dhal Rasam 

• Thur Dhal ..1/2 cup 
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Matti Gulla Talasani with Bimbul  ( Seasonal Brinjal stir fry with Bilimbi  )

• Matti Gulla/Seasonal round brinjal ... 2
• Drumstick ..2
• Bimbul /Bilimbi .. 2 
• Salt to taste

Seasoing

• Oil.. 2 tsp
• Mustard seeds.. 1 tsp
• Dry red chilles ... 4

Method
Wash n chop the matti gulla into 2 inch pieces .

Wash , chop the drumstick to 2 inch pieces n remove the fibre .

Wash n chop the bimbul length wise .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles, chopped matti gulla, chopped drumstick , bimbul , little water , salt n cook till done 

Nendrabale banana (Kerala Banana ) Tawa Rawa fries ! 

• Kerala Banana- 2 
• Red chilly powder- 2 tsp
• Hing /asafoetida- 1/4 th tsp 
• Rice flour - 4 tsp
• Rawa/Semolina ..1 tblsp 
• Salt to taste 
• Oil as required to shallow fry 

Method
Wash  remove the skin n Slice the kerala banana lengthwise .

In a bowl ,add chilly powder,  hing, Rice flour , salt n  then add  sliced kerala banana ... n mix well ... keep for about  10 mts( sprinkle water only if needed ) 

Run the marinated sliced  banana with rawa  .

Heat a dosa tawa , add a tsp or 2  of oil n then place the rawa coated sliced banana side by side n shallow fry on both sides till done . 

Gulla Bhajji ( Roasted Brinjal Gojju With Bimbul/Bilimbi ) 

•  Gulla / Seasonal Round Brinjal ( Mattu Gulla )  ..if not any other round variety .. 3
• Bimbul/Bilimbi..3 or 4 
• Green Chilly ...4 ,chopped 
• Salt to taste

Season

• Coconut oil ..1 tsp
•  Mustard seeds ..1/2 tsp
• Curry leaves..1 sprig

Garnish

• Chopped coriander leaves..2 tsp
• Hing water ..1 tsp ( i use solid hing .so soak it in little water for sometime n dissolve well )

Method

Wash the Round Brinjal's and wipe them , apply oil n directly  roast them over the flame,turning around till it shrinks ... Cool n remove the skin ... Mash them well n Keep aside .

Wash n cook bilimbi in little  water till soft .Cool it . mash it well .

In a bowl, add chopped green chilies , mashed brinjal's , mashed bilimbi's , salt n mix well with hands . Add the seasoning n then garnish ..Mix well again .

Salla Sanna Polo/Brined jackfruit Spicy Dosa

•  Saala/ brined jackfruit segments-10 to 12 ,  chopped ( keep 2 tblsp of chopped salla to add to the ground  batter ) 
• Raw Rice -1/2  cup 
•  Grated coconut-3/4 th cup 
• Red chillies- 6 to 8 
• Hing/Asafoetida -1 pinch 
• Tamarind - Tamarind seed size 
• Salt adjust as raw jackfruit segments is already brined . 

Method 
Soak rice in water about 3  hrs ..

Soak salla/Brined raw jack fruit segments in enough water for about 2 hours n rinse it well ..couple of times . n squeeze well . 

Grind grated coconut , dry red chilly, tamarind n chopped salla to a semi coarse batter ,,Add the soaked rice n grind again n make sure with little water n the batter need to be semi coarse .

Remove the ground batter add salt n the remaing chopped salla  
Heat a dosa tawa, smear little oil , take a fist full batter , place it on the heated tawa n pat with hands , dipping fingers in water , to a round shape , cover n cook on both sides ..adding oil at the edges 
Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 cup's
• Hing/Asafoetida-pea  piece 
• Tamarind -Marble size 
• Roasted dry red chilly -8 to 10  or according to the spice 
• Salt a required 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness .